Inspired by our recent trip to Weir’s Lane Lavender Farm, I wanted to bake something that brought us back to that day where the calming scent of lavender surrounded us.
I thought for a while about what to bake and it suddenly hit me that meringues were the most obvious route to take. I have yet to try my hand at macarons (one of my favoruite desserts) so I thought easing my way into it with piped lavender meringues would be a simpler version of the coveted macaron. I’ll admit, it did take to 2 tries to get the meringues to peak but once they did I was so proud of myself. Making meringues can be finicky but if you just have some patience they are sure to turn out.
- 2 egg whites
- the tinest pinch of salt
- the tiniest pinch of cream of tartar
- 1/2 cup granulated sugar
- 2 tsp dried lavender
- Preheat oven to 200 degrees and line a baking sheet with parchment paper.
- In a food processor combine the lavender and sugar and pulse until the lavender is broken up and the sugar is fragrant.
- In the bowl of an electric mixer with the whisk attachment, add the two egg white and beat on medium speed until foamy.
- Add in the salt and cream of tartar and increase the speed to medium high.
- As the egg whites are whisking, slowly add in the lavender sugar.
- Continue to beat the eggs until they become thick, shiny, and hold stiff peaks.
- Fill a piping bag fitted with a large star tip with the meringue.
- Pipe about 2 teaspoons worth of meringue onto the lined baking sheet.
- You can pipe the stars close together as they won't spread when baking.
- Place the baking sheet on the middle rack of the oven and bake at 200 degrees for 2 hours or until they are no longer sticky, but rather hardened.
- Remove from the oven and allow them to cool completely on the baking sheet.
- Store the meringues in an airtight container for up to a week.